Case in point. Ken and I D-E-V-O-U-R-E-D half of it right after I made it. There was something amazing about the bubbly cheese and the smoky flavor that we couldn’t keep our hands off of. Grab a chip. Dip-a-dip. Mmmm.

This entire dip recipe can be made in one oven-proof skillet. Fresh shrimp, chopped onion and chives are sautéed in olive oil and then tossed with charred corn. Three cheeses and mayo are added to the mixture to give this dip the MUST HAVE creaminess that everyone desires. TABASCO Chipotle Pepper Sauce is mixed in to make this dip both spicy and smoky. You can adjust the amount of hot sauce used to alter the heat but I found that the amount I used was perfect. Once you’re done mixing those ingredients together, you’ll want to sprinkle them with some shredded cheese. Because cheese, you can never have too much of it. Bake for about 20 minutes and then BOOM. You have one fantastic appetizer to serve at your football party.

Instructions

Preheat your oven to 350.

Heat a grill pan over medium high heat. Drizzle the corn with a little olive oil and then place on the heated grill pan. Cook until slightly charred, about 2-3 minutes per side. Flip with tongs for easy rotating. Once the corn is done charring, remove from the grill pan and set aside to cool. Once slightly cool, cut the kernels from the cob.

Heat an oven safe skillet over medium heat. Season the shrimp with salt and ground pepper and then place into the skillet. Drizzle with olive oil and cook until slightly pink. Remove from the skillet and set aside. If there is any liquid or residue left in the skillet, carefully wipe away with a cloth or paper towel. Once the shrimp has cooled, coarsely chop into small pieces. If the tails were not removed before cooking, be sure to remove them.

Return the skillet to heat and add the onion, garlic and chives. Drizzle with olive oil and cook until tender, about 5 minutes. Stir constantly to prevent the veggies from burning.

Bake at 350 for 20 minutes, or until bubbly. After baking, turn your broiler onto high and broil until the cheese topping is slightly browned. Remove from the oven and garnish with chopped chives. Serve with tortilla chips.

Oh my gosh Julie, is this even legal?? Corn and shrimp, covered in spicy cheese and served with tortilla chips? Basically, all things addictive in one recipe? Wow, you aren’t kidding, this ranks up there with the best dips EVER. Pinning!

OMG Julie, I love everything about this dip! Fresh corn, shrimp, melty cheese and chips plus Tabasco sauce? Sign me up for the whole pan – we would devour this in no time too! Pinned. It looks amazing!

Mmm this looks so cheesy and yummy! You’re right, you can never have too much cheese??? Just a reminder, don’t forget to add links to this week’s Fiesta Friday post, as well as Petra’s blog and my blog so you can be considered for features next week!? Thanks for sharing! Happy Fiesta Friday!!?